Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta

Absolutely delicious earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans. Served with ‘Cheesy’ Polenta – yum!

Mushroom & butter bean ragu with ‘cheesy’ polenta

All the lovely earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans–it’s a perfect comfort dish to make your belly happy. It’s also quick to make, but still delivers some delicious bold flavours.

There are plenty of ways to adapt/swaps so you can use what you have at home.

Swap the butter beans for any other bean, chickpeas or lentils.

The mushroom ragu is delicious with pasta or crispy potatoes!

Serve with a fresh salad and quality sourdough–delish!

Hope you enjoy, much love. Niki xxx

Mushroom & butter bean ragu with ‘cheesy’ polenta

Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta

Absolutely delicious earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans. Served with ‘Cheesy’ Polenta - yum!
Prep time: 15 minutes
Cook time: 40 minutes
4 servings
4.75 from 8 votes

Ingredients

For the ragu

  • 1 leek chopped into slices
  • 2 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 large carrot chopped finely
  • 250 g mixed mushrooms finely chopped
  • 2 tbsp white wine
  • 4 to matoes chopped roughly
  • 1 tbsp tomato purée
  • 1 tsp balsamic vinegar
  • 1/2 tsp sea salt
  • Black pepper
  • 1 tbsp fresh thyme leaves
  • Pinch chilli flakes
  • 1 can butter beans drained

For the polenta

  • 100 g instant potenta
  • 400 g water
  • 3 tbsp coconut yogurt or cream or plant-based yogurt
  • 2 tbsp extra virgin olive oil
  • 1/2 -1 tsp sea salt
  • Black pepper
  • 1 tsp wholegrain mustard
  • 2 -3 tbsp nutritional yeast–optional for a ‘cheesy’ flavour

For the toppings

  • Fresh Thyme
  • Extra virgin olive oil
  • Sea salt and black pepper

Instructions

To make the ragu

  • In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.
  • Add the garlic and carrots and fry for 3-4 minutes.
  • Now add the mushrooms and white wine, stir to combine and fry for a further 2-3 minutes.
  • Now add the tomatoes, tomato purée, butter beans, thyme, balsamic, salt and pepper. Simmer for 6-7 minutes until the tomatoes have softened.

To make the polenta

  • Add the water to a saucepan, bring to the boil.
  • Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.
  • Allow to cool a little, then add the polenta and all the other ingredients to a food processor and blitz smooth consistency.

To serve

  • Top the polenta with ragu, sprinkle with thyme and a drizzle of extra virgin olive oil.

More Recipes with Mushrooms, Butter Beans or Polenta

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35 Responses

  1. Just made this wonderful dish this evening. Added Parmesan instead of nutritional yeast. Only thing we said was”more fresh thyme!!!” Thank you for the recipe!

    1. I hope that’s vegan alternative to Parmesan as oppose to a hard cheese made with a dead calf’s stomach lining.

  2. 5 stars
    Amazig recipe, Niki! Loved it! It is so flavorful! I made quinoa because I did not have polenta on hand, and it paired beautifully!

  3. 5 stars
    This was really great! Thank you for this recipe, will definitely make again. I made it in top of instant grits instead of polenta and that worked out well too!

  4. Just made this and it’s lovely. Think I need to work on the polenta but love the mustard/cheesy flavour

  5. Hi there! We really enjoyed this recipe but the Thai has come out quite thin and looks like it needs more cooking time. Should there be a line at the end of the recipe to cost summer for 15-20 mins? I’’ve also added soy sauce and mushroom ketchup to deepen the flavour.

    1. Hi Jenny
      There shouldnt be too much liquid as theres only 4 tomatoes.
      But absolutely simmer it for longer.
      Love
      Niki xx

  6. Hey Niki this looks really yum! How would you compensate if you don’t have the fresh tomatoes (I have tomato paste only). Thanks

  7. Hi,

    We made this recipe tonight and it was amazing!!! We will definitely be making it again!

    Thanks so much,

    Mj

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